Wednesday, February 18, 2015

Maple Oat Nut Scones

A wise woman once told me a snow day is the teacher's holiday.  Boy, was she right.

These past two snow days have certainly been a treat - a little more sleep, exercise, time in the Word, and Netflix.  And baking, of course.  :)

I cannot believe it is already the third quarter, and I've made it through 6 months of school?!  No way.  I finally feel (well...kinda) that I have some sort of handle on this school year.  I've grown to love all 26 of my crazy 8 year olds, and man have they taught me some serious stuff -like how to be explicitly clear with what I am expecting, not to give too many directions at one time, think 5 steps ahead, and p.a.t.i.e.n.c.e.  And some other important things, too... but let's move on.

To these.

Since today was a snow day, naturally I watched some Pioneer Woman.  The brunch episode.  Besides just wanting to be at the table eating everything... I decided to do some baking and take a crack at her maple oat nut scones.

When the scones were in the oven I realized I didn't mix the chopped pecans in the dough (oops), but they still turned out delicious.  Ree Drummond seriously has her stuff figured out.

Happy Baking!  And Snow Day to all you DMV-area teachers out there!

Maple Oat Nut Scones

2 3/4 cup AP flour
1/2 cup regular oats, ground in blender/food processor
1/3 cup sugar
2 tbsp. baking powder
1/4 tsp. salt
2 sticks (1 cup) cold butter, cubed
1/2 cup pecans, chopped
3/4 cups heavy cream (or milk.  but cream definitely tastes better)
1 egg
1 tsp. maple extract (I actually didn't have this and used maple syrup instead)

5 cups powdered sugar
1/4 cup milk
2 tbsp. melted butter
2 tbsp. strong coffee
2 tsp. maple extract (I used vanilla)

Preheat oven to 350F.
In a large bowl, combine flour, ground oats, sugar, baking powder, and salt.
Add cubed butter and use a pastry cutter (or two forks) to cut ingredients together until coarse crumbs.
Stir in copped pecans.
Whisk together cream, egg, and 1 tsp. maple extract.
Pour into flour mixture, and mix until all comes together. (large clumps & crumbs is a good thing!)
On a floured surface or cutting board, roll into a large circle, or two logs.  (I like the log look, personally)
Cut into triangles - for circle, think like you're cutting a pie; for logs, cut into squares first, then make a diagonal cut like you're cutting a sandwich to divide squares in half.
Bake on a lined baking sheet for 20-24 minutes.  Scones should just barely be golden in color.
Remove from oven and allow to cool completely.
Meanwhile, combine all icing ingredients.
Drizzle a very generous amount on each scone.  Sprinkle with chopped pecans.  Allow to set. Enjoy! :)

Recipe taken from

No comments:

Post a Comment